Chiacchiere (Carnival Fried Pastries)
Chiacchiere are light, crispy fried pastries, traditionally enjoyed during Carnival in Italy. They are thin, delicate, and often dusted with powdered sugar, offering a delightful crunch with every bite. This recipe yields a classic version perfect for sharing.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 420 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 30 ggranulated sugar
- 2 pcsegg, large
- 20 gunsalted butter, melted
- 30 mlwhite wine
- 0.5 tsplemon zest
- 1 pinchsalt
- 1 lvegetable oil, for frying
garnish
- 50 gpowdered sugar, for dusting
Equipment
paper towels · fluted pastry wheel · deep pot · slotted spoon · rolling pin · large bowl · wire rack · thermometer · pasta machine
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
About 1 min
- 2
Make a well in the center of the dry ingredients.
- 3
Add the eggs, melted unsalted butter, white wine, and lemon zest to the well.
About 1 min
- 4
Begin to mix the wet ingredients into the dry ingredients, gradually incorporating the flour until a shaggy dough forms.
About 2 min
- 5
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: The dough should be firm but pliable.
- 6
Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting the dough allows the gluten to relax, making it easier to roll out.
- 7
Divide the rested dough into 3-4 portions.
About 1 min
- 8
Take one portion of dough and, using a pasta machine or rolling pin, roll it out very thinly, almost translucent, to about 1mm thick.
About 5 min
Cook’s note: The thinner the dough, the crispier the chiacchiere will be.
- 9
Cut the dough into rectangles or diamond shapes using a fluted pastry wheel or knife.
About 2 min
Cook’s note: You can make a small slit in the center of each piece for a traditional look.
- 10
Repeat the rolling and cutting process with the remaining dough portions.
About 5 min
- 11
Heat the vegetable oil in a deep pot or Dutch oven to 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even frying.
- 12
Carefully fry the chiacchiere in batches, turning them once, until they are golden brown and puffed, about 1-2 minutes per batch.
About 10 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and make them greasy.
- 13
Remove the fried chiacchiere with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 14
Once cooled slightly, dust generously with powdered sugar before serving.
About 1 min
Per serving
Nutrition
- Calories
- 420.1kcal
- Protein
- 6.4g
- Carbs
- 45.4g
- Fat
- 23.4g
- Fibre
- 1.2g
- Sugar
- 13.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled chiacchiere in an airtight container at room temperature.
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